Monday, August 13, 2012

When it comes to grilling lamb loin chops, I usually go one
of two ways. Usually, I take an Italian approach, and marinade the meat with
lemon, garlic, and herbs. Or to change things up, sometimes I’ll go with more
of an Indian style, and use a yogurt-based marinade along with the
associated aromatic spices like cumin, cinnamon, and coriander.

I love both styles, but was having a hard time choosing
which one to use this time. Eventually I gave up and decided to combine both
into one uber-recipe. As the footage of me slicing through the pink, juicy meat
hopefully illustrates, it worked wonderfully, and really did capture the magic
of both methods.

By the way, be sure you’re buying “Loin Chops” and not
“Rib Chops.” Loin chops look like thick, little t-bone steaks, while the rib
chops have a single eye of meat and a long bone. The Loin chops are not only
meatier, but work way better on the grill. They cost about the same, so be sure
to ask the butcher.

Of course, some people don’t eat/like lamb (poor bastards),
so feel free to use this “Inditalian” marinade on any other grillable meat. I’m
going to try it on some half chickens next, and I’m predicting it’s going to
rock. I hope you give this a try soon. Enjoy!

Can't watch the video. It just keeps trying and trying to load, but nothing happens, whether I watch from the foodwishes website or try to watch it on YouTube. I've seen people complain about this before with other videos, but this is a first for me. I reset my browser and it still won't load.

Hi Chef John - Do you think this would work with elk? My boyfriend is a hunter and we have a freezer full of elk and venison and grouse etc etc. This looks so good though so I'd love to try it out with some game meat.

Hi Chef John - Do you think this would work with elk? My boyfriend is a hunter and we have a freezer full of elk and venison and grouse etc etc. This looks so good though so I'd love to try it out with some game meat.

Chef- I'm making these this week but I don't have access to a grill right now. So, I need to ask - How would I cook these on the stove top and/or oven? My main concern is the yogurt-based marinade as I don't have much experience with that. Can I still sear the chops in the pan the same as you would if it wasn't marinated? I'm just not sure if the marinade would be as forgiving in a pan as on the grill? Also,Cast Iron or Stainless pan better? Thanks for help and recipe!

CJ - Andy and I are set to cook lamb shoulder chops. Your braised recipe didn't suit me as I don't like stew-like food ( I blame my childhood) but I love the look of this one. Do you think it will work well with lamb shoulder chops?

I bought a bunch of lamb loin chops when I saw them on sale knowing Chef John would have a great recipe, and expecting to have leftovers. It was a bit of a leap of faith, being my first time ever cooking this cut. I made them as demonstrated the next day and Wow! I ate so much lamb I felt like the antagonist in a Grimm fairy tale!